My only complaint about this soup is that we only had enough left over for 3 people to have it for lunch the next day. It was so good, next time I’ll make a bigger batch.
I accidentally altered it a tiny bit from the recipe. I didn’t even realize that I’d made the mistake until I woke up at 1am and remembered that I hadn’t put the sour cream into the soup. Honestly, the soup was so good without it, I doubt I’ll ever add sour cream. (Am I the only one who wakes up in the middle of the night thinking about stupid things like sour cream in soup?)
Here’s what you’ll need:
- 4 baking potatoes
- bacon, cooked and crumbled – about 12 slices or 1/2 cup
- 4 green onions, chopped
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk (didn’t make it in the picture)
- 1 cup cheddar cheese
- salt & pepper
Bake the potatoes until tender. Cool them and then split them in half and scoop out the pulp. I froze the potato skin shells. I’m going to try to make stuffed potato skins at some point. I’ll let you know how that works out.
In a large pot, melt the butter. Stir in the flour and cook for a minute. Gradually add the milk. Cook over medium heat until it’s bubbly. Don’t let it boil and stir it often. Add the potato pulp, cheese, bacon, green onions, and salt & pepper to taste.
Heat the soup, but don’t let it boil. You may need to add a bit more milk if it seems to thick. Serve it with extra cheese and bacon.